Effects of adding cocoa (Theobroma cacao L.) pulp nectar to stirred yoghurts on physicochemical and sensory properties

dc.creatorBadrie, Neela
dc.creatorAli, Naailah
dc.creatorSukha, Darin
dc.date.accessioned2012-02-15T14:22:17Z
dc.date.accessioned2019-08-05T18:10:03Z
dc.date.available2012-02-15T14:22:17Z
dc.date.available2019-08-05T18:10:03Z
dc.date.created2012-02-15T14:22:17Z
dc.date.issued2008
dc.identifier1684-8462
dc.identifierhttp://hdl.handle.net/2139/11552
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3015412
dc.languageen
dc.publisherJournal of Food Technology
dc.relation6;2
dc.subjectphysicochemical
dc.subjectyoghurt
dc.subjectcocoa pulp nectar
dc.subjectsensory properities
dc.subjectnutritional anaylsis
dc.titleEffects of adding cocoa (Theobroma cacao L.) pulp nectar to stirred yoghurts on physicochemical and sensory properties
dc.typeArticle


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